Wheat Syndromes

This book is about three inflammatory conditions that underlie wheat sensitivities caused by the consumption of wheat and related cereals. The book describes, discusses and differentiates celiac disease, amylase trypsin inhibitor (ATI) sensitivity, and the wide spectrum of wheat allergies, especially a novel, but highly common atypical wheat allergy.

The mechanisms of the three wheat sensitivities along with their clinical characteristics, and their their state-of-the art diagnosis a ...